Contributed by Mark D'Alessandro - chef / nutrionist, West Side Campaign against hunger
16 oz chickpeas (preferably dry, soaked, cooked, cooled in their cooking liquid, then drained and allowed to cool for 10 minutes - they should be warm, not hot)
3 TBSP peanut butter (which = peanuts + salt + food processor)
juice of 2 lemons
3 garlic cloves (shaved on a mandoline)
1/3 cup Extra Virgin olive oil
Salt, to taste
Black pepper, to taste
Smoked paprika, to taste
pita, cucumber, carrot, pepper; any platform "fit to be dipped"
In a food processor, puree the chickpeas, garlic, peanut butter, and 1/2 of the lemon juice. Season with salt, pepper, and paprika (go easy - use more to garnish). Then, with the motor running, add the olive oil. Taste. Add the remaining lemon juice as desired (I like my hummus quite lemony). Garnish with copious amounts of olive oil and paprika.
As an aside, the greater the "integrity" of your ingredients, the better the final product. Feel free to substitute white beans, California olive oil, "designer salts", etc. Oh, and make the pita bread - it's easy! Flour, water, yeast, oil, salt, honey. How hard is that?
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